Celebrate Burns Night  ~  A Little Scottish History Lesson. A Burns night supper is a celebration of the life and poetry of Robert Burns (25 January 1759 – 21 July 1796). The suppers are normally held on or near the poet’s birthday, January 25^th.

 Let’s start with who was Robert Burns!  A little Scottish history lesson ~

Burns is a poet from Scotland.  He was born January 25, 1759, in Alloway, Ayrshire, Scotland and died July 21, 1796.  He composed hundreds of songs and poems in both Scottish and English.  The Scots celebrate Burns night, which is generally January 25, his birthday.  He is thought of as Scotland’s national bard (poet).  

Celebrate Burns Night  ~ 

Burns night is not only celebrated in Scotland, but across England as well.  Folks gather with a traditional Burns night meal, read his poetry, drink Scottish whiskey and beer, toast the famous poet (bard) and in more elaborate settings even a bagpiper will play!  (If you don’t know someone who can play the bagpipes, playing traditional Scottish music in the background will do – thank goodness for “Alexa”!!). Restaurants, venue halls and private family and friends’ get-togethers will all have gatherings to celebrate his birthday.

Robert Burns’ most famous piece of work is Auld Lang Syne (which he wrote in 1788).  We all know this song and it is still one of the most famous songs to sing on New Year’s Eve, both in England and the United States!

His most famous poem was Tam o’Shanter—Take a read!

http://www.robertburns.org.uk/Assets/Poems_Songs/tamoshanter.htm

The dinner is a traditional Scottish meal which Burns would have enjoyed in his time.  

Take a look at a traditional Burns night menu:

Classic smoked fish soup (as a starter), Haggis, Neeps, Tatties, and Clootie Dumplings

Now for the translation!

Smoked Fish Soup (as a starter):

Smoked haddock, with a base cream made from milk and butter.  Mashed potatoes are used rather than flour, so this is a gluten free option!  Add some parsley, a bay leaf or two, chopped onion, salt and pepper to taste.  Basically, a fish chowder!!

Haggis:

Haggis is a generally a mixture, containing sheep’s pluck (heart, liver and lungs), minced with onion, oatmeal, suet (raw, hard fat of the sheep), spices, and salt, mixed with stock, and cooked while traditionally encased in the animal’s stomach. Although now an artificial casing is often used instead-WHEW!)

Neeps:

This is the Scottish word for turnip (swede in Brit language).  “Neeps” is an abbreviation/slang for turnips or “nips”!  The turnip/swede/neep/nips is usually boiled and mashed then seasoned with salt and pepper.

Tatties:

Potatoes!!  Usually served mashed alongside the neeps and seasoned with salt and pepper.

Clootie Dumplings:

A spiced dessert (pudding) with dried fruits that is wrapped in a cloth and simmered in water, generally served with custard or double cream and sprinkled with confectionary sugar.  (A version of Christmas Pudding in England or Fruit Cake in the states!).

As the saying goes— “when in Rome…”!!!

It’s always great to try and experience the traditions of places you visit or relocate.  It is not only enriching for you, but it shows you’re interested in the culture, willing to try new things, and embrace the culture of your new home!